7 years ago

I answer viewer questions in this Q&A Thursday Chat Vlog.
Click "Show More" below to open the description box for more info!

Questions asked in this Thursday Chat:

1:07 How do you store and reheat leftover brisket or pork butt?
4:48 Any tips on lowering temps in a Weber Kettle when they get too hot?
7:13 Do you ever cook in a Dutch oven? What are some of your favorite recipes?
8:00 What is the best full meat one burner meal for 6 people?
9:43 How do I get the chicken skin crispy when smoking it without drying it out?
11:14 Wouldn't the pellicle formed by the seasoning/cold smoking act as a protective barrier during dry aging?
13:10 Do you ever go to any Crawfish/Shrimp boils?
14:10 Where can I get live Crawfish if I don't live in Texas or Louisiana?
15:50 Can you use all wood in a wsm for cooking?
16:41 At what temp do you smoke chicken or turkey?
19:23 Which do you prefer, the Kamado or your Yoder Offset smoker?
20:44 What are your thoughts on Pellet smokers?
21:51 Which wireless meat thermometer would you recommend?
24:00 Which would you recommend? A WSM outfitted with the expandable smoking accessory or the Pit Barrel Cooker?
26:12 Have you ever tried Dales liquid seasoning?
27:06 Does your family originally come from the NJ or NY area? You seem to have a NY Metro accent with a Southern twang?
28:22 What's the best way to reheat BBQ ribs without drying them out?

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Where to buy Live Crawfish:

http://www.tonyseafood.com/
http://www.lacrawfish.com/

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Baby Back Maniac's Video showing the Expandable Smoking Rack for WSM:
https://www.youtube.com/watch?v=ZMnrhN2h00w

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Youtube Channels Mentioned:

Ballistic BBQ
https://www.youtube.com/user/sd4547

SmallTown BBQ
https://www.youtube.com/channel/UCTvgge_CIcMPS_Qjqk3O-8g

BigMeat Sunday
https://www.youtube.com/user/BigMeatSunday

Booger500us
https://www.youtube.com/user/Booger500us

Louisiana Cajun Recipes
https://www.youtube.com/user/007bondjb